Coconut creme brûlée

facetune-3Hello dessert lover friends!

I am discovering that almost any dessert or food can be made healthy if we try our best. I love desserts, so I really try my best to make a healthy version of my favorite ones. Today I have for you a dairy free and sugar free creme brûlée, and believe me, it’s as good as the calorie bomb version of it.

facetune-4Ingredients:

  • 4 egg yolks
  • 1/2 cup of sweetener of your choice
  • 1 can of coconut milk (full fat version)
  • 3 tsp vanilla extract

Directions:

  1. Pre-heat oven to 325 degrees F.
  2. In a medium saucepan, combine only  the coconut cream from the can, you do not need the liquid!
  3. Stir in the vanilla extract and heat the pan over medium until it just starts to simmer. Once simmering, take off of heat, and let it cool down completely
  4.  Mix together the egg yolks and the sweetener using a hand mixer. Whisk until the yolks start to get a cream color
  5. While whisking, pour the coconut mixture into the egg mixture and stir it slowly.
  6. Place four small creme brûlée containers into a baking tray that is filled with hot water
  7. Bake in the oven for 40 minutes or so, the consistency has to be like a pudding
  8. When they are done, place them in the fridge for at least 2 hours
  9. If you wants the real thing, put 1 tbs of sweetener on the top and torch the top with a kitchen torch, till it’s golden, but you can skip this step and serv it instead with fruits and some fruit syrup
  10. Enjoy!

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Zucchini fritters (low carb) 

Hello dear everybody! 

Here is a fast delicious dinner or lunch or why not breakfast:) I made these delicious fritters for dinner last night and we loved it!  Here is the recipe:

Ingredients:

  • 2 zucchinies 
  • 2 eggs
  • 1/4 cup coconut flour 
  • Salt, pepper, garlic powder 
  • 2 green onions

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Direction: 

  1. Grate the zucchinies on a cheese grater 
  2. Put 1 tsp of salt on it and let it sit for 15 minutes 
  3. Squeeze the zucchinies, so it’s not watery 
  4. Add the 2 eggs, black pepper, garlic powder as much as you feel like, the coconut flour and one of the green onions 
  5. Mix it all together with a spatula 
  6. Form little balls out of them and fry it in coconut oil till golden brown
  7. Enjoy and good appetite!

Blueberry lemon cheesecake (sugar free, vegan, raw, low carb)

facetune-1Hello everyone!

When I crave sweets, I make them myself!

Yesterday while my 2 month old baby was napping, I thought I should make something delicious, fresh and fast, cause baby can wake up any minute….so I created this magic

Ingredients for the crust:

  • 1 cup almond flour
  • 1/2 cup melted coconut oil
  • 1/4 cup monk fruit extract sweetener or any other sweetener of your choice

Ingredients for the blueberry layer:

  • 1 cup blueberries
  • 1/2 cup soaked cashews
  • 1/2 cup coconut oil
  • 3 tbs monk fruit sweetener

Ingredients for the lemon layer:

  • 1/2 cup lemon juice
  • zest of 1 lemon
  • 1/2 cup soaked cashews
  • 1/2 cup coconut oil
  • 1/4 cup sweetener

Directions:

  1. First we prepare the crust by mixing all the ingredients
  2. press the mixture in a cake dish and put it in the freezer
  3. meanwhile we prepare the blueberry layer
  4. In a blender mix all ingredients and pour it on the top of the crust
  5. Put it back in the freezer while we prepare the lemon layer
  6. Same thing, blend all ingredients and pour it on the top of the blueberry layer
  7. Let it chill for 2 hrs
  8. Decorate it with some frozen blueberries and Enjoy!!!

Triple chocolate donuts (low carb, paleo)

Hello everybody and happy national donut day!

Sorry for disappearing again, but raising a tiny human takes a lot of time, attention and love.

facetuneI’m back today with a very delicious triple chocolate donut recipe. You can eat these totally guilt free, they are very similar to the “real” thing but better 🙂

Here is the recipe

Ingredients:

1/4 cup coconut flour

1/4 cup ground flax seed
1/4 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup monk fruit extract sweetener (or any other sweetener)
5 jumbo eggs
1/2 cup coconut oil, melted

Directions:

Preheat the oven to 350 degrees. Mix the coconut flour, flax, cocoa powder, baking soda, salt and sweetener in one bowl until well combined. In another bowl beat the eggs with the coconut oil and then mix in the dry ingredients. Pour into a donut pan and bake for 20 minutes.

Glaze:

2 tbs coconut manna, few drops of stevia extract, 1 tbs of cocoa powder, little bit of hot water. Mix them all together and dip the donuts in it. Sprinkle raw cocoa nibs on top and enjoy!

Why I stopped blogging/ I’m back!!

IMG_5216Hello my dear readers!

As you noticed the last 8-9 months I wasn’t really active on my blog, here is the reason why! As you guessed in July of 2016 we found out I’m expecting a little baby boy! It was the most amazing feeling I could ever imagine to be able to carry my baby. Pregnancy wasn’t a fairytale for me, especially the first 4 months. I was really sick, I had nausea and morning sickness every single day, I had no appetite, I hated everything healthy, like salads, greens, juices, all I could eat was bread and butter. We could not go in restaurants or places where smelled like food, cause I felt like throwing up. After the 4th month I started to be a little bit better. After 4 months of no exercise or gym, I started to be a little more active, going to the gym 2-3 times a week. I started to eat again a little bit healthier and feeling myself again.

Throughout my pregnancy I gained a total of 12 kg (26 lbs). Everybody kept telling me I don’t have a big belly, but at the end of my journey I felt really huge!

Here is a picture I took one day before giving birth

IMG_5800

Around week 35 I totally stopped exercising, I wanted to play safe and to be careful so baby doesn’t come to early.

Long story short, I had my little boy on march 24th, giving birth wasn’t a piece of cake either. After one day of labor I ended up in the surgery room, and had my baby with a c-section.

As we know a c-section is a major surgery, a scar I’m so proud of and feel so blessed that I can be the mommy of this gorgeous little soul, I can’t even find words to express myself.

Because it is a major surgery, my body needs to heal, so for at least 3 months I should avoid any physical effort and exercise 😦

Now that I have everything I need in life, I promise I will start blogging again and I’m working on a body transformation program, so stay tuned and fallow my own transformation.

Have a great day!

 

Healthy breakfast/dessert 

Hello everybody! 

What a beautiful day for a dessert right? 

But a healthy one! 

Today I made this super delicious quinoa apple pie kinda dessert, I call it apple pie bc it really tastes like that.

Ingredients:

  1. 1 cup uncooked quinoa
  2. 1 1/2 teaspoons cinnamon
  3. 1/2 teaspoon nutmeg
  4. 1/8 teaspoon ground cloves
  5. 2 apples, peeled, diced
  6. 1/4 cup cut up dates
  7. 2 eggs
  8. 2 cups almond milk
  9. 1/4 cup monk fruit sweetener ( or any other sweetener)
  10. 1/3 cup walnuts, chopped

Directions:

  • Preheat the oven to 350°F. Lightly grease a baking dish
  • In a small bowl, mix the uncooked quinoa with the spices. Pour into greased dish.
  • Sprinkle the apple and dates on top of the quinoa.
  • In a bowl, beat the eggs. Whisk in the almond milk and sweetener.
  • Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir it
  • Sprinkle the chopped walnuts on top
  • Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.
  • And enjoy! Perfect for breakfast or dessert 

Low carb easy cheesecake

img_6614Hello everybody!

I have a new cheesecake recipe for you, it is really simple, with just a few ingredients.

It is perfect if you are following a low carb high fat diet, its is very low in carbohydrates.

here is what you need:

Ingredients for the crust:

  1. 2 cups of almond meal of flour
  2. 1/4 cup of your favorite sweetener (I used monk fruit extract)
  3. 3 tbsp of melted coconut oil

Mix all ingredients and press them in a cake pan.

img_6709Ingredients for the cheese cream:

  1. 2  (8 ounce) packages to cream cheese
  2. 2 (8 ounce) containers of mascarpone (room temperature)
  3. 1 cup of sweetener of your choice
  4. 3 tablespoons of fresh lemon juice
  5. 2 tablespoons of lemon zest
  6. 1 tablespoon of vanilla extract
  7. 4 large eggs

Using an electric mixer, beat the cream cheese, mascarpone cheese, and sweetener in a large bowl until smooth, occasionally scraping down the sides of the bowl.
Beat in the lemon juice, lemon zest and vanilla extract.
Add the eggs, 1 at a time, beating just until blended after each one.
Pour the cheese mixture over the crust in the pan, and bake it for 45 min to 1 hr on 325 degrees F.

Let it cool down for 6 hrs or overnight

Enjoy!